Offishul YellowSnow's Record Shoppe BBQ/meat smoking thread
There will also be no discussion of ribs in a crockpot.
Anyway, lets discuss. Smokers, cuts, WOOD, spices, whatever.
It's a beautiful day in the DMV and the golf course is closed on Mondays so I'm going to call in to meetings while firing up the Weber Smoky Mountain for a whole chicken and a leg of lamb. Have never done a leg of lamb before (other than one time when a bunch of buddies and I did a whole lamb pit roasted, that was amazing) so will see what happens. Experimenting is fun. The internets indicate that the time it takes to get to medium rare are about the same about of time as a whole chicken, (3 hours). Going with hickory WOOD chunks today.
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I grill therefore I am
You all go on with you fancy smokers and barbecue. It's good stuff
That's why I always knew where the best places to buy it are -
I've done some bone in, legs of lamb in the Weber kettle grill using indirect heat and a bit of hickory wood over the Kingsford.
The results were excellent.
My bitch face ex wife was half Greek, so I've seen those Hellenistic bros do an entire lamb on a spit. -
If I like my crockpot, can I keep it?
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Pics or didn’t happen.whlinder said:There will be no discussion of cooking hamburgers on a grill here. That is not barbecue. Nor is it BBQ. That is grilling meat. If you are doing that because people are coming over to your house, that is a cookout. Cookouts and grilling meat on a direct flame are good, fun things, and we should do them, but they are not the same as putting a big ole slab of meat on a smoker for 10+ hours.
There will also be no discussion of ribs in a crockpot.
Anyway, lets discuss. Smokers, cuts, WOOD, spices, whatever.
It's a beautiful day in the DMV and the golf course is closed on Mondays so I'm going to call in to meetings while firing up the Weber Smoky Mountain for a whole chicken and a leg of lamb. Have never done a leg of lamb before (other than one time when a bunch of buddies and I did a whole lamb pit roasted, that was amazing) so will see what happens. Experimenting is fun. The internets indicate that the time it takes to get to medium rare are about the same about of time as a whole chicken, (3 hours). Going with hickory WOOD chunks today. -
Is it a Miele brand crockpot @BennyBeaver ?BennyBeaver said:If I like my crockpot, can I keep it?
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I smoke on my big green egg with a flame boss. Excellent results. Been smoking salmon lately as I finally got a good recipe I like. I found a great local place that has a vast selection of wood for cooking.
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BennyBeaver said:
Pics or didn’t happen.whlinder said:There will be no discussion of cooking hamburgers on a grill here. That is not barbecue. Nor is it BBQ. That is grilling meat. If you are doing that because people are coming over to your house, that is a cookout. Cookouts and grilling meat on a direct flame are good, fun things, and we should do them, but they are not the same as putting a big ole slab of meat on a smoker for 10+ hours.
There will also be no discussion of ribs in a crockpot.
Anyway, lets discuss. Smokers, cuts, WOOD, spices, whatever.
It's a beautiful day in the DMV and the golf course is closed on Mondays so I'm going to call in to meetings while firing up the Weber Smoky Mountain for a whole chicken and a leg of lamb. Have never done a leg of lamb before (other than one time when a bunch of buddies and I did a whole lamb pit roasted, that was amazing) so will see what happens. Experimenting is fun. The internets indicate that the time it takes to get to medium rare are about the same about of time as a whole chicken, (3 hours). Going with hickory WOOD chunks today.
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Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes
Long and slow off of direct heat is important
My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods
Long and slow is the key to anything ...
Vegi's on the grill is a big time winner as well -
PM me @Tequilla for Xmas prime rib thermometer advice. I’ll get you straightened out.Tequilla said:Standard XMas is taking a full prime rib roast and putting it out on the big egg for however long it takes
Long and slow off of direct heat is important
My Dad uses all kinds of wood but I tend to be more partial to apple than richer woods
Long and slow is the key to anything ...
Vegi's on the grill is a big time winner as well -
Can we get back to talking about grilling burgers?
